Ricotta with Honey and Figs Pickled in Red Wine

By jjadin

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Ingredients

• 375 ml medium-bodied red wine
• Pared rind of 1 orange
• 2 fresh bay leaves
• 6 whole peppercorns
• 3 Tbsp honey
• 25 dried figs
• 300 g fresh ricotta

Details

Servings 4

Preparation

Step 1

Place the wine, orange peel, bay leaves and peppercorns in a small saucepan. Place on medium heat and gently simmer for about 10 minutes until you have reduced the contents by around half.

Add 1 tablespoon honey and the dried figs. Stir well to coat the figs thoroughly. Transfer to a sterilized jar, seal and shake the jar once or twice. Leave the figs for one or two days before using.

To assemble, divide the ricotta among 4 plates, place 3 pickled figs on each plate, drizzle some more honey over the top, then serve.